Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.

While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.

Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad – just moisten with extra olive oil if needed.

Oh. My. God. !! This is the best recipe I've cooked - ever. ...and I'm not really a pasta lover either. I looked at the suggestions made by others and added lightly toasted pine nuts at the end and also Crespo Greek Style black olives (the ones NOT in brine, but dry in the jar, stone in ). Simply stunning. I used wholemeal penne, but I don't think the pasta used would make much difference. The combination of the caramelised red onions, the sweetness of the red peppers, the saltiness of the of black olives and the delicious pine nuts made this dish simply stunning. If you don't try this, you must be mad ! :-)

Originally served this up with Tomato & thyme cod but it proved to be fantastic on its own, will definitely be making this again! P.S. Added some unused mushrooms and two courgettes that were lurking in the fridge - worked well! P.P.S. Lovely cold but also reheats well

We made this recipe for a family get together. Everyone loved it - we had to double the ingredients and sadly there were no left overs! Will definitely make again and try a different selection of vegetables. Excellent recipe.

A fabulously versatile and flavoursome recipe. I used amaranth wholegrain pasta and added broccoli florets to the pot for the last few minutes of cooking.For the roasted veg I threw in small chunks of sweet potato, courgettes and peeled whole garlic cloves with the onion. Omitted the chilli and peppers because I didn't have any but at the end of roasting added jar peppers and cubes of halloumi cheese. Back in the oven for 5-10 mins to melt the cheese slightly. Threw it all together and topped with a little grated low fat cheese, absolutely delicious despite forgetting to add the basil.

This sounded so simple that I was skeptical, but the other ratings persuaded me to try. I used grana padano as the shop had run out of parmesan, but other than that sticked to the recipe. What can I say but awesome, and so easy to do. Omnom.

This recipe for great,easy to make and seen as my fiance doesnt like peppers,tomatoes or onion it also means there was LOADS left over and was able to freeze it for another time.I also added mushrooms and a little bit of grated cheese as well as the parmasan

After reading other comments I added a chopped Courgette, and a small Aubergine diced, and a little dried rosemary - and just moments before adding the pasta, ripped a small low-fat ball of mozzarella into the veg and allowed it to melt. Absolutely delicious. Simply, tasty, and an absolute crowd pleaser. A recipe that will be used over and over again on a regular basis. Can't wait to try it cold.

Like a savoury party in the mouth. Have made this so many times at barbecues with friends. Adapt ingredients, red and yellow peppers, courgettes nice chunky cubes. have shared this recipe with so many friends as they love it. Mix it up how you like - it always a winnerx

This was very nice and a great way to use up vegetables. As there is only two of us, we had quite a lot leftover (and although the recipe doesn't state that you can) i have frozen what was left. The plan is to defrost, place in a pan with a tin of of chopped tomatoes and heat through. Hope it works!

great recipe, i made a few alterations to make it more child friendsly, ommited the chilli and garlic, but added a yellow pepper, and LOADS of cheery tomatoes, feta cheese, and a rosemary sprig. it was really good, and loads left for lunch boxes too-great!

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